Crab Quiche Recipe
Ingredients
| Butter Pastry | ||
| Crabmeat | 1/2 pound, drained, flaked | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| 1/4 cup each grated Parmesan cheese and chopped green onions | ||
| 1 jar (2 oz.) diced pimento, drained | ||
| Eggs | 3 | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Parsley sprigs | ||
Directions
Preheat oven to 425°.
Press pastry over bottom and up sides of a 1 1/2-inch-deep, 9-inch quiche dish or pie pan.
Place a piece of foil inside pastry shell and partially fill with uncooked beans or rice.
Bake in a 425° oven for 10 minutes.
Lift off foil and beans; return pastry to oven for 5 more minutes or until lightly browned.
Remove from oven and let cool slightly.
Reduce oven temperature to 350°.
In even layers, distribute crab, Swiss cheese, Parmesan cheese, green onion, and pimento in pastry shell.
In a bowl, beat eggs, milk, salt, pepper, and nutmeg; pour over layers in shell.
Bake for 45 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.
Garnish with parsley.
Press pastry over bottom and up sides of a 1 1/2-inch-deep, 9-inch quiche dish or pie pan.
Place a piece of foil inside pastry shell and partially fill with uncooked beans or rice.
Bake in a 425° oven for 10 minutes.
Lift off foil and beans; return pastry to oven for 5 more minutes or until lightly browned.
Remove from oven and let cool slightly.
Reduce oven temperature to 350°.
In even layers, distribute crab, Swiss cheese, Parmesan cheese, green onion, and pimento in pastry shell.
In a bowl, beat eggs, milk, salt, pepper, and nutmeg; pour over layers in shell.
Bake for 45 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.
Garnish with parsley.
Chef
